Wednesday, February 20, 2013

Mexican Bean Salad

The Menu:
Mexican Bean Salad
 

The Original Recipe:
We are having Grilled Chicken Quesadillas tonight, and I wanted something different to go with them. I love this recipe. It's like a 3 Bean Salad and a Salsa (which I have different versions, but I don't have my all-time favorite on my blog, yet!) all in one. It's so fresh and yummy. I could seriously eat, just this, for breakfast, lunch and dinner!


Mexican Bean Salad via allrecipes
1 (15 ounce) can black beans, rinsed and
drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans,
drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn
kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions:

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic,cilantro,cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold

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